Into a medium bowl measure the flour, salt and baking powder. In a small bowl, emulsify with a fork, the water and melted butter. Combine the liquid and dry ingredients well with a fork, then let the dough rest to absorb moisture.Lightly flour a rolling pin. Roll the dough out into a 22- by 14-inch rectangle, about 1/16-inch thick. Using a fork, prick the dough all over to release trapped air and keep the dough flat. With a pizza wheel or sharp knife, cut the dough into 2-inch squares or other shapes, or cut shapes with a 2-inch cookie cutter.Using a spatula, transfer the crackers to the prepared baking sheets. Bake until the crackers are light brown and firm to the touch, 15 to 20 minutes, switching the positions of the sheets halfway through the baking time. When the first two sheets are finished, remove them, and bake the third one as directed. Cool completely.

"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."

Pat McNelis

Make it gluten free with quinoa flour, Vegetarian, Nut free

1 comments:

Anonymous
said,

Thanks for creating this site! I am teaching an elective class called "Around the World in Ten Tortillas." We have made several of the items on your list. I also added spring rolls, fried wonton, blintzes, and crepes to provide a more international variety. Thanks for including Lefse! I grew up with it and rarely have found it outside Minnesota!

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